National Popcorn Day
Caramel Bacon Popcorn Crunch from Food52
- 8 bacon slices
- 1/2 cup dry popcorn
- 1 cup roasted unsalted peanuts
- 1/2 cup butter
- 1 cup light brown sugar
- 1/3 cup light corn syrup
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- Preheat oven to 200 degrees. Prepare a large baking sheet by lightly spraying it with cooking spray.
- In a large skillet over medium heat, gently brown the bacon until crisp, about 8-10 minutes, flipping frequently. When they are crisp, set them aside and crumble once they are cool enough to handle.
- Pour off bacon fat from the skillet into a large pot (at least 5 quarts and with a lid). Heat the pot over medium high heat and add the popcorn. Cover with lid and pop popcorn, shaking frequently to distribute the kernels. Once the popping has stopped, remove from heat and pour popcorn into a large mixing bowl.
- Add crumbled bacon and peanuts to the popcorn and mix well.
- In a medium sauce pan over medium high heat, melt the butter. Once it is melted, add the sugar and corn syrup and stir until sugar has dissolved. Bring up to a boil, then remove from heat. Add the baking soda and salt and pepper.
- Pour the caramel slowly over the popcorn stirring constantly. Once all the caramel is coating the popcorn mixture, spread it on your prepared sheet and bake for 20 minutes, stirring every five minutes.
- Remove from oven and allow to cool completely, Break mixture into bite sized pieces and enjoy!
Or try this
Dark Chocolate Popcorn from FoodNetwork.ca
- 1 cup popcorn
- 12 ounces dark chocolate
- Melt the chocolate in a bowl set over a pot of simmering water, protecting it from the direct heat of the flame. Stir it until it is smooth.
- Pop the popcorn. Pour into a very large bowl or container. Pour in the chocolate. Stir with a rubber spatula, tossing to combine evenly. Pour out onto a lightly oiled pan. Break up any large clusters. Cool until hardened.